Food Preserving Course
Gain expertise in safe food preserving techniques. This course covers canning microbiology, precise pH management, equipment handling, HACCP principles, and regulatory compliance. You will learn to avoid spoilage, achieve long shelf life, and expand from home batches to small-scale commercial production with confidence and reliability.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Acquire hands-on, science-backed skills in this Food Preserving Course to create safe high-acid and low-acid foods, select and care for canning tools, and manage pH, heat penetration, and hygiene standards. Master contamination prevention, fixing seal problems, USDA and HACCP compliance, scaling production from kitchen to commercial levels, and thorough process documentation for consistently stable products.
Elevify advantages
Develop skills
- Safe canning processes: implement expert controls from preparation through storage.
- Mastery of pH and acidity: test, adjust, and record for jar safety.
- Pressure canning and water bath methods: adjust time, pressure, and altitude correctly.
- Diagnose issues in canned foods: quickly identify seal failures, spoilage, and processing errors.
- Set up small commercial operations: comply with HACCP, labelling, and documentation standards.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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